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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 25 gingersnaps, finely crushed (about 1-1/3 cups)
- 1/4 cup butter, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
- 1/2 cup sugar
- 1-1/2 cups canned pumpkin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 eggs
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
- 1/2 cup chopped PLANTERS Pecans, toasted
Method
- Heat oven to 350F.
- Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
- Bake 10 min.
- Beat Neufchatel and sugar with mixer until blended.
- Add pumpkin and spices; mix well.
- Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
- Bake 30 min.
- or until center is almost set.
- Cool 1 hour.
- Beat pudding mixes and milk in large bowl with whisk 2 min.
- Stir in 1 cup COOL WHIP.
- Spread over dessert; cover with remaining COOL WHIP.
- Refrigerate 3 hours or until firm.
- Sprinkle with nuts before serving.
